Tomatoes with Lentil Filling
Nutritional values
(Percentage of daily recommendation)
| Calorie | 227 cal. | (11 %) | ||
| Protein | 11 g | (11 %) | ||
| Fat | 9 g | (8 %) | ||
| Carbohydrates | 24 g | (16 %) | ||
| Sugar added | 0 g | (0 %) | ||
| Roughage | 9.3 g | (31 %) |
| Vitamin A | 0.9 mg | (113 %) | ||
| Vitamin D | 0 μg | (0 %) | ||
| Vitamin E | 2.4 mg | (20 %) | ||
| Vitamin K | 64.1 μg | (107 %) | ||
| Vitamin B₁ | 0.3 mg | (30 %) | ||
| Vitamin B₂ | 0.1 mg | (9 %) | ||
| Niacin | 3.9 mg | (33 %) | ||
| Vitamin B₆ | 0.4 mg | (29 %) | ||
| Folate | 101 μg | (34 %) | ||
| Pantothenic acid | 1 mg | (17 %) | ||
| Biotin | 10.2 μg | (23 %) | ||
| Vitamin B₁₂ | 0.1 μg | (3 %) | ||
| Vitamin C | 21 mg | (22 %) | ||
| Potassium | 725 mg | (18 %) | ||
| Calcium | 80 mg | (8 %) | ||
| Magnesium | 71 mg | (24 %) | ||
| Iron | 3.6 mg | (24 %) | ||
| Iodine | 5 μg | (3 %) | ||
| Zinc | 1.7 mg | (21 %) | ||
| Saturated fatty acids | 1.6 g | |||
| Uric acid | 69 mg | |||
| Cholesterol | 2 mg | |||
| Complete sugar | 6 g |
Ingredients
- Ingredients
- 150 grams Beluga lentil
- 4 large Tomatoes
- 1 tsp hot Mustard
- 4 Tbsps White vinegar
- ½ tsp Curry powder
- 2 Tbsps olive oil
- salt
- freshly ground peppers
- 2 carrots
- 1 onion
- 1 garlic clove
- 1 Tbsp Canola oil
- 1 Tbsp grated Parmesan
- 1 Tbsp breadcrumbs
Preparation steps
Rinse the lentils in a sieve and pour into a pot of boiling water. Cover and simmer over low heat for about 20 minutes.
Meanwhile, rinse the tomatoes, cut off tops and scoop out flesh. Set tomatoes in a large bowl.
Preheat the oven to 180°C (approximately 350°F).
For the dressing, mix the mustard with the vinegar, curry and olive oil and season with salt and pepper.
Peel carrots and chop very finely. Peel onion and garlic and chop finely. Sauté onion and garlic with the carrots in a pan in 1 tablespoon hot canola oil until soft. Add the drained lentils and mix. Remove from the heat, mix in the Parmesan and breadcrumbs and season with salt and pepper. Place mixture in the tomatoes and bake for about 10 minutes in the preheated oven.
Remove tomatoes from the oven and drizzle with the dressing before serving.
